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crescent rolls in a towel lined basket
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4.13 from 16 votes

1-Hour Light and Buttery Crescent Rolls

These quick, homemade crescent rolls are an easy (and buttery) addition to dinner or your next holiday party.  Make them at home instead of popping them out of a can and you will be surprised how much more delicious they are. 
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Bread
Keyword: baking, Homemade bread, rolls
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $5.00


  • Stand Mixer
  • Half Sheet Pan


  • cups Warm Water (110 degrees F/45 degrees C)
  • 1 Tbsp Instant Yeast
  • 2 Tbsp Granulated Sugar
  • 2 Tbsp Unsalted Butter, softened (28g)
  • 1 tsp Salt
  • 4 cups All-Purpose Flour, lightly spooned into measuring cup and leveled off (500g)

For topping:


  • In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
  • To the yeast mixture, add the butter, salt, and 2 cups of the flour. Mix on low-speed until the ingredients begin to come together. Still on low-speed, add 1 cup of the remaining flour and mix for 1 minute. Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (Resist the urge to add additional flour unless the dough still refuses to come together after a couple minutes of kneading. The dough will still be slightly sticky, but you will know it is ready when it starts to make a slapping sound as it hits the sides of the bowl.) Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.
  • Turn the dough out onto a lightly floured surface and form it into an even ball. Using a serrated knife, cut the dough into quarters. Roll each ball of dough into a rough circle about 15 inches in diameter (no need to be too precise). Using a pizza cutter or knife, slice the circle into 8 even triangles. Starting at the widest end, gently roll each triangle up into a crescent shape. Place 1-inch apart on two lightly greased baking sheets.
  • Set the baking sheets aside and let the rolls rise while your oven is preheating to 400 degrees F (200 degrees C) – about 20 minutes.
  • Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt. Serve immediately.


These freeze very well. Freeze the rolls on a baking sheet before baking. Once frozen, transfer to a plastic bag and return to the freezer. Defrost at room temperature for 30 minutes before baking.
Adapted from these 1-Hour Light and Buttery Dinner Rolls originally from Phemomenon.